Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe
This Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce is a delightful blend of savory and sweet flavors. Juicy boneless chicken breasts are stuffed with prosciutto, thinly sliced apples, and fresh sage, then seared to a golden brown before roasting in the oven. The dish is complemented by a silky apple cider pan sauce that adds a tangy richness, making it perfect for an elegant yet easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken Filling
- 4 boneless, skinless chicken breasts
- 8 slices prosciutto
- 2 small apples, thinly sliced
- 10 fresh sage leaves
- Salt and black pepper, to taste
Cooking & Sauce
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup apple cider
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the chicken.
- Prepare Chicken: Butterfly each chicken breast by slicing horizontally without cutting all the way through, opening them like a book. Season the inside with salt and black pepper.
- Stuff Chicken: On one side of each butterflied breast, layer 2 slices of prosciutto, a few slices of apple, and 2 fresh sage leaves. Fold the chicken breasts closed over the filling.
- Sear Chicken: Heat 2 tablespoons of butter and olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and cook for 3-4 minutes on each side until golden brown.
- Roast Chicken: Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes, until fully cooked through.
- Rest Chicken: Remove the skillet from the oven. Transfer the chicken breasts to a plate and tent loosely with foil to keep warm.
- Prepare Cider Sauce: Place the skillet back on the stovetop over medium heat. Add the apple cider, scraping up any browned bits from the pan bottom. Stir in Dijon mustard, apple cider vinegar, and the remaining 2 tablespoons of butter, whisking until the sauce is smooth.
- Simmer Sauce: Let the sauce simmer gently for about 5 minutes, allowing it to reduce and thicken slightly. Season with salt and black pepper to taste.
- Finish Dish: Return the chicken breasts to the skillet to warm through, spooning sauce over each breast.
- Garnish and Serve: Serve the chicken hot with the cider pan sauce spooned over the top. Garnish with chopped fresh parsley for a fresh finish.
Notes
- Butterflying the chicken breasts ensures even cooking and helps hold the filling inside.
- Use an oven-safe skillet to easily transfer from stovetop to oven.
- Thinly sliced apples provide a subtle sweetness and texture contrast.
- For a crispier prosciutto, you can briefly cook it before stuffing the chicken if desired.
- Make sure to scrape the skillet well when adding cider to capture all the flavorful browned bits.
Keywords: Prosciutto chicken, apple sage chicken, cider pan sauce, stuffed chicken breasts, savory apple chicken
